This is an evidence-based session mead recipe template that makes remarkable tasting mead in minimal time and turns honey to great tasting mead in a week. The mead recipes are 4-4.5% ABV and are under 100 calories per serving. The yeast brings apple, pear, and honey characteristics which works well in traditional meads.
Want to avoid brine/ umami off-flavors, especially in short meads? This article proposes taking the YAN contribution from Go-ferm into account and avoid excessive nutrients based on pitch rates and low ABV levels. A common complaint for short meads is that they can have a briny/ umami flavor. I have lost 1 gallon short mead batches […]
It is considered best practice to rehydrate all dry yeast rather than pitching directly into a mead must (see for example the BJCP Mead Exam Study Guide). Another method not mentioned in the BJCP Study Guide* is an activated starter. This involves rehydrating yeast with a rehydration nutrient and step feeding with must and waiting until the yeast […]